Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, fondant potatoes. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Fondant potatoes is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Fondant potatoes is something which I have loved my entire life.
Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Season generously with salt and pepper. In a large skillet over medium high heat, heat vegetable oil until hot. Heat the oil in a pan over a medium-low heat.
To get started with this particular recipe, we must prepare a few components. You can cook fondant potatoes using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Fondant potatoes:
- Make ready 6 large Accord potatoes
- Get Extra virgin olive oil
- Take Butter
- Prepare Stock (preference)
- Make ready cloves Garlic
- Make ready Rosemary
- Get Thyme
- Take Truffle salt
- Get Cracked black pepper
- Make ready Parmesan (optional)
Sear the potatoes in the hot pan on both sides till golden brown. Add the stock until it just covers the potatoes, then add the butter, garlic, sage, rosemary and thyme. Bring to a simmer and cook. Fondant Potatoes, or Pommes Fondant, is an amazing recipe using russet Idaho® potatoes which are cut into cylinders and seared to golden perfection.
Instructions to make Fondant potatoes:
- Wash and shape the potatoes.
- On a medium heat shallow non stick frying pan add oil, rosemary, thyme and garlic and pan fry the potatoes until golden on one side.
- Season the top of the potatoes with salt and pepper. Mix stock with 500ml water. Turn the potatoes and add the stock to the pan so that the potatoes are sitting in about 2cm of liquid. Place a lid on the pin and simmer. Monitor the fondants and move them gently so that they don’t stick to the pan.
- Add blob of butter once the potatoes are softer to the touch in the middle. Using a pastry brush baste the potatoes continually with the liquid. Once the fondants are ready, remove them and place them on a baking tray with parchment paper. Keep warm until serving. Keep the liquid as it could be used for a base for a gravy.
- Grate Parmesan and sprinkle over the fondants.
Bring to a simmer and cook. Fondant Potatoes, or Pommes Fondant, is an amazing recipe using russet Idaho® potatoes which are cut into cylinders and seared to golden perfection. They're then cooked in a rich stock with garlic, butter and herbs, to ensure a smooth creamy texture inside, with an amazing aroma. Fondant potatoes are from the French cuisine with the word 'fondant' meaning "melting". Traditionally, fondant potatoes are peeled and cut into round, barrel-like shapes with the top and bottoms cut flat.
So that’s going to wrap this up with this exceptional food fondant potatoes recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
